COST OF MEALS.

Taranaki Daily News, 6 May 1922, Page 4

COST OF MEALS.

WHY PRICES KEEP UP. HIGH WAGES BLAMED. The high cost of meals was the subject of an interesting cable from Sydney yesterday, revealing conditions which also apply to New Zealand. The message said that consequent on the fall in prices of wheat, meat, and other commodities, the Australian public is growing restive and inquisitive regarding the continued, retention by restaurants of the high prices for meals established during war-time. Tn some casbs a slight reduction is now being made, but there is no general movement in that direction. Keepers of restaurants claim that no appreciable reduction is possible until the basic wage and high rents are reduced.

In conversation with a Daily News reporter yesterday a New Plymouth restaurant, proprietor reviewed the factors which are keeping prices at the existing level. Firstly, be pointed out that eggs are just as dear now, and while there had been reductions in the prices of meat, wages, which were a big item, remained at ’the same level. In fact whereas restaurant employees formerly worked 62 hours a week their present return was a 48-hour week for the same money. It was stated, further, that the wholesale price of fish has not shown any decline, which was another obstacle in the matter of reducing the price to the public. The informant was positive on the fact that the restaurants were not making any more than a fair share of profit—at least not in his case. He thought that if wages came down the way would be open to a fairly substantial reduction.